6 Foods You Should Never Cook in Carbon Steel

High-quality cookware might be costly, but if you take care of it properly you can use it for years to come. Some types of cookware made from metals like cast-iron and carbon steel require a bit more maintenance because they have to be seasoned with a light coating of oil every so often. This serves as a protective layer to prevent rusting, discoloration, and warping of your pots and pans. 

Still, carbon steel cookware is a great option to use in the kitchen, as it’s mostly intended for searing, sautéing, and frying foods—basically anything that requires high heat, like steaks, bacon, and skin-on chicken thighs, as well as hearty vegetables like mushrooms and eggplant. However, despite the versatility of carbon steel cookware, there are still some foods you shouldn’t cook in it because they may damage the pan or not cook properly. Keep reading for a list of foods you should never cook in carbon steel.

Acidic Foods

When a carbon steel pan is well seasoned, acidic foods like tomatoes, citrus fruits, and vinegars can break down that protective layer, causing the pan to rust. Not only can acidic foods ruin the seasoning of a carbon steel pan, but they can also interact with the metal, which ruins the flavor of whatever you’re cooking. But don’t worry too much, if you accidentally cook something like tomato sauce, you’ll just need to re-season your carbon steel pan once you’re done. 

Sauces With White Wine

If you’re thinking about cooking chicken piccata in your carbon steel pan—or any dish with white wine—think again. Similarly to the acidic foods above, white wine can strip the seasoning from the pan, which causes food to stick to it and rust may start to form. 

Soups and Stews

Soups and stews that are cooked low and slow are absolutely delicious, but they’re best made in a Dutch oven or a stainless-steel pot. Carbon steel isn’t meant to withstand lengthy boiling or simmering because it can weaken the seasoning of the pan and even cause it warp or rust over time. 

Olive Oil and Butter

Whether you’re cooking with your carbon steel pan or seasoning it to preserve its quality, you should steer clear of anything with a low smoke point such as butter or olive oil. Instead, use something with a high smoke point, like avocado, sunflower, canola, or vegetable oil.   

Frozen Foods

It’s never a good idea to put frozen food directly on a hot pan, but especially a carbon steel pan. The drastic temperature drop from the frozen item can cause the carbon steel to go into thermal shock and get damaged. If you want to heat up frozen food, make sure it comes to room temperature before cooking. 

Delicate Protein

If your carbon pan isn’t heavily seasoned, foods like chicken, eggs, and fish are going to stick and cook unevenly. Not only will it be a mess, but it will also impact the way your food ends up tasting. That being said, if your carbon steel pan is properly seasoned and heated beforehand, you can cook anything from steaks to salmon, and even omelets.